CHEMZ FOOD GRADE

INDUSTRY COMPLIANCE AND PEACE OF MIND

The Ministry for Primary Industries & AsureQuality are more stringently enforcing their guidelines with regard to Food Grade Lubricants and their use. As CHEMZ FOOD GRADE range is C15 & C26 approved it can be applied to machinery without removing product from the production line so there's no costly downtime and CHEMZ DNA (Directional Nozzle Applicator) System allows for safe, precise application with no waste. CHEMZ FOOD GRADE range is also NSF approved giving exporters and the Dairy Sector peace of mind too. Your company is reliant on effective food processing and production for both export and local markets and your machinery is vital to your success. CHEMZ understands this, hence the new range of Food Grade Aerosols.

MPI C15

This is permitted to be used during processing of food to lubricate moving parts of equipment whereby the lubricated surface is either an integral part of the food contact surface, or is contiguous with the food contact surface and contamination could result from bearing seal leakage.

The equipment is to be maintained, including the application of lubricants, according to the specifications of the equipment manufacturer.

Only sufficient lubricant is to be used to achieve the desired effect.

When used in the manner permitted, all lubricated surfaces are to be maintained according to requirements for sanitation of food contact surfaces. Where necessary the relevant parts of the equipment must be dismantled to inspect the adequacy of cleaning.

When used in any other manner that may result in incidental contamination of a food surface, the surface is to be cleaned by washing to ensure no free substance remains that could be transferred to food being processed.

MPI C26

This is permitted on food contact surfaces as a release agent or as an anti-rust film.

The amount used should be the minimum required to accomplish the technical effect.

The surface must be wiped or adequately drained after application so that no free substance remains that could be transferred to food being processed.